Inventory Management & Supply Chain Flashcards
7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Inventory Management & Supply Chain flashcards as text
What is the purpose of a 'standing order' with a supplier?
Answer: To automatically receive a set quantity of product on a regular schedule
A standing order automates regular deliveries of a set quantity, reducing the administrative burden of placing repetitive orders for consistent-use items.
A restaurant manager wants to reduce food waste from over-purchasing perishables. The MOST effective tool is:
Answer: Increasing the reorder frequency to smaller quantities based on actual usage
Ordering smaller quantities more frequently aligned with actual usage reduces the risk of spoilage and waste for perishable items.
Which of the following BEST defines 'shrinkage' in restaurant inventory management?
Answer: Unexplained loss of inventory due to theft, waste, or administrative errors
Shrinkage encompasses all unexplained inventory losses including theft, unrecorded waste, spillage, and data entry errors.
When a shipment of fish arrives at 48°F instead of the required 41°F or below, the manager should:
Answer: Reject the delivery and document the temperature violation
Fish delivered above 41°F violates food safety temperature standards and should be rejected to protect customers and avoid liability.
A restaurant implements a 'first expired, first out' (FEFO) system. This approach prioritizes:
Answer: Using items with the nearest expiration date before those expiring later
FEFO ensures items closest to their expiration date are used first, minimizing spoilage and food safety risk regardless of purchase date.
What does a 'vendor scorecard' track in restaurant supply chain management?
Answer: Supplier performance metrics such as on-time delivery, accuracy, and quality
A vendor scorecard measures key performance indicators like delivery accuracy, fill rates, and product quality to objectively evaluate and compare suppliers.
Which strategy is MOST effective for managing rising ingredient costs without reducing portion sizes or quality?
Answer: Menu engineering to promote high-margin items and re-evaluate low-margin dishes
Menu engineering identifies which items drive the most profit and strategically promotes them while reconsidering or repricing underperforming dishes.